Wednesday, October 23, 2013

Someone said strawberry salad?

I am not a menu planner. I try to plan meals for the week while I am walking the aisles, but in reality I end up buying some chicken and some salmon and some vegetables and some grains and then each afternoon I open the fridge and figure out what I am in the mood for. Or really, what I have time for. Sometimes nothing sounds good. And sometimes, especially on those hot summer days, just a big salad sounds good. I make Chinese chicken salad, BBQ chopped chicken salad, and taco salad. Lately I started making this, and I am addicted. I started out making it for myself for lunch with leftovers, but now I make it for dinner and it's a winner! This is one of those put-whatever-you-have-in-the-house-or-you-like salads. So use this as a method not a strict recipe. Obviously you can use more or less of anything to suit your needs. My mom hates fruit in salad. Weird right? So if you are her, or you are like her, leave it out. But something about the strawberries with the balsamic and all the other yummies is super delish. Try it and tell me what you think!

INGREDIENTS

  • 1 head romaine or butter lettuce, chopped
  • 1 avocado, diced
  • 1 cup strawberries, sliced
  • 1/2 cup cashews halves or pieces, or chopped
  • 1/4 cup green onions (optional)
  • 1 cup sliced or diced chicken breast (this was leftover grilled chicken-you can use rotisserie chicken and shred it, you can grill some up, you can poach it...whatever you have/like)
  • Balsamic Dressing (you can use bottled dressing or sesame dressing, but I make my own with balsamic glaze, honey, olive oil, lemon juice, Dijon mustard, salt and pepper)
DIRECTIONS
  • Chop all ingredients and combine! Don't be overwhelmed by all the steps in this recipe :).
  • Eat and enjoy!


                  

Melissa's Most Delish Mac & Cheese

Who doesn't like mac & cheeses? Well, my friend J doesn't. But really, who doesn't? And Kraft is good. So is Annie's. They all will do, but there is truly nothing like homemade mac and cheese! My mom and I have a recipe we have used for years from someones old synagogue Sisterhood cookbook, and it is fabulous, but then this came along. My very dear and too-far-for-comfort friend Melissa shared this top secret recipe with me years ago, and I have been making it and sharing it in her honor ever since. It is one of those recipes that you can make with your eyes closed, but when people ask you what is in it you are slightly embarrassed to tell them. I try to cook healthy, almost all the time. Except for desserts. And this. Try it once, and you will know why. Bring it to a potluck, deliver to a friend for dinner, or make for your family. Everyone will love it, every time!

INGREDIENTS

  • 16 oz Velveeta (block), cubed
  • 1 stick butter, cubed
  • 1 can evaporated milk (nonfat, low fat or whole)
  • 1 lb pasta (macaroni or shells are best but any shape works)
  • 8 oz shredded cheddar cheese
DIRECTIONS
  • Preheat oven to 350 degrees
  • Boil pasta in salted water, then drain
  • Grease a 9 x 13 baking dish or use disposable tinfoil pan
  • Combine pasta, butter, milk and both cheeses. Pour into prepared pan and bake at 350 for approximately 20-30 minutes, stirring every 10 minutes. If you like it crispier on top, let it bake longer. 
  • Be prepared for gooey deliciousness.
  • Eat and enjoy!